Buko Pie is an all-time favorite traditional Filipino pastry style, young-coconut-filled pie. It is a traditional Filipino baked young-coconut (malauhog) custard pie. It has proven to be a popular dish for Filipinos. It is almost like a coconut cream pie, only it is made with young coconuts (buko in Tagalog), has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie utilizes sweetened condensed milk, making it denser and heartier. The pie is made with buko meat.
Ingredients:
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water
* For the filling:
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated
Cooking Instructions:
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue “cutting” with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown.
* Filling Instructions:
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serve and enjoy.
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